This roasted sweet potato soup blends sweet potatoes, carrots, red peppers and roasted garlic into a thick, creamy bowl. A splash of oat cream finishes it without covering up the flavor of the vegetables.

The vegetables cook together in a roasting dish, so there’s no separate sautéing step. Serve it with bread for lunch, or make a batch ahead and loosen it with a little broth when reheating.

Why It Works

  • One roasting dish: The roots, peppers, onion and garlic cook together before blending.
  • Creamy from the vegetables: Sweet potato gives the soup body, with oat cream adding a softer finish.
  • Easy to adjust: Keep it thick for dipping bread or add more broth for a lighter bowl.

How To Make It

Roast the vegetables, remove the garlic skins and pepper cores, then blend with broth and finish with cream. Full quantities and instructions are in the recipe card below.

Roasted sweet potatoes, carrots, whole red peppers, onion and garlic in a roasting dish
Roast the vegetables: Cook until the roots are completely tender and the edges are golden.
Orange vegetable soup being pureed with an immersion blender
Blend until smooth: Blend the prepared roasted vegetables and garlic with broth.
Plant based cream being blended into orange soup in a pot
Add the cream: Mix in the cream, adjust the thickness and warm through.
Creamy orange soup topped with parsley and a swirl of cream
Finish and serve: Ladle into bowls and add parsley, chili flakes and a swirl of cream.

Tips for a Smooth Soup

  • Check the thickest pieces: A knife should slide through the sweet potatoes and carrots easily. Firm centers will leave the soup grainy, even after blending.
  • Uncover for color: Covering helps larger pieces soften; removing the foil for the final part of roasting lets moisture escape and the edges brown.
  • Use all the soft garlic: Squeeze the roasted cloves from their papery skins. Remove any hard or badly burned pieces.
  • Add broth gradually: Start with the amount in the card and thin the soup after adding the cream. It also thickens as it cools.

Swaps and Variations

  • Coconut option: Use canned coconut milk instead of oat cooking cream for a richer finish with a coconut flavor.
  • Different herbs: Thyme makes a savory alternative to parsley. Use the leaves and discard woody stems.
  • More heat: Add chili flakes at the end so each person can choose how spicy their bowl is.
  • Extra texture: Toasted pumpkin seeds or croutons give a crunchy contrast to the smooth soup.

How To Serve It

Serve with toasted sourdough, a vegan grilled cheese sandwich or slices of baked vegetable flatbread. A crisp green salad with a sharp dressing balances the natural sweetness, while parsley and chili flakes keep the topping simple.

Frequently Asked Questions

Yes. Remove the stems, cores and seeds. The photos show whole roasted peppers, so let them cool enough to handle before opening them and removing the cores. You can also halve and deseed them before roasting; check them early because halves can cook faster.

Peel them before roasting for a smoother result. Halve small sweet potatoes lengthwise and cut very thick ones into smaller pieces so the centers soften before the other vegetables overcook.

No. Start covered to help the large pieces soften, then remove the foil to finish roasting. A tightly covered tray traps steam and will not brown the vegetables as well. Remove individual vegetables if they are ready before the roots.

For a thick soup, blend in more broth a little at a time. For a grainy soup, check whether the root vegetables were fully cooked. Simmer with a little extra broth until tender, then blend again. More blending alone will not fix undercooked pieces.

Yes, if it is suitable for hot liquids. Let the soup cool slightly, work in small batches and follow the manufacturer’s instructions for filling and venting. Never put hot soup in a sealed personal blender. An immersion blender lets you blend directly in the saucepan.

No. It is not part of the current recipe. Older reader comments refer to a previous version. If the finished soup tastes too sweet for you, add a few drops of lemon juice or vinegar, taste, and stop when it tastes balanced.

The vegetables are naturally gluten free, but check your stock and oat cream labels if needed. Use certified gluten free products or suitable coconut milk, and serve with gluten free bread.

Storage and Reheating

Divide leftovers into shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3–4 days, or freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat thoroughly, stirring often and adding broth as needed. Add fresh garnishes after reheating.

More Vegan Soup Recipes

Creamy roasted sweet potato and pepper soup garnished with herbs and cream.

Roasted Sweet Potato Soup

5 from 5 reviews
Sweet potatoes, carrots, red peppers and roasted garlic blend into a creamy vegan soup. Finish with oat cream, parsley and chili flakes, and serve with bread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling 5 minutes
Total Time 1 hour 20 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Comfort food, Vegan, Western
Ingredients Equipment Method Notes

Ingredients
 
 

  • 17.6 oz sweet potatoes peeled and halved lengthwise; quarter very thick pieces
  • 10.6 oz carrots peeled and cut into chunks
  • 2 red bell peppers whole; remove stems, cores and seeds after roasting
  • 1–2 onions peeled and halved
  • 1 garlic bulb top sliced off to expose the cloves
  • 3 tbsp olive oil
  • 2 cups vegetable stock plus more as needed
  • 3.4 fl oz plain unsweetened oat cooking cream or canned coconut milk, plus extra to serve
  • salt and black pepper to taste
  • fresh parsley and red chili flakes to garnish

Equipment

  • Large roasting tin
  • aluminum foil
  • Hand blender (immersion blender)
  • Large saucepan
  • Cutting board and knife

Method
 

  1. Prepare: Preheat the oven to 425°F (220°C), or 400°F (200°C fan). Place the prepared sweet potatoes, carrots, whole peppers, onions and garlic in a large roasting dish. Use a second dish if the vegetables are piled up. Drizzle with all the olive oil, including the exposed garlic cloves, and season with salt and pepper.
  2. Roast: Cover the dish with foil and roast for 30 minutes. Carefully remove the foil and roast for another 15–20 minutes, until the thickest sweet potato and carrot pieces are completely tender and the edges have some color. Larger pieces may need longer. Remove any vegetables that are ready earlier; loosely shield the garlic if it browns before softening.
  3. Remove skins and cores: Let the vegetables cool for about 5 minutes, or until safe to handle. Squeeze the soft garlic cloves out of their skins. Open the peppers and discard the stems, cores and seeds; peel off any heavily blackened skin.
  4. Blend: Transfer the vegetables, squeezed garlic and any unburned roasting juices to a large saucepan. Add the vegetable stock and blend with an immersion blender until smooth, keeping the head submerged to avoid splashes.
  5. Finish: Stir in the oat cooking cream. Add more stock, a little at a time, until the soup reaches your preferred thickness. Warm over medium-low heat for about 5 minutes, stirring, until hot throughout. Taste and adjust the salt and pepper.
  6. Serve: Ladle into bowls and finish with parsley, chili flakes and a little extra cream if you like.

Notes

Doneness: Timing depends on the size of the vegetables. Check the thickest roots with a knife before blending.
Blending: For a countertop blender, follow its hot-liquid filling and venting instructions and blend in batches. Do not use a sealed personal blender for hot soup.
Storage: Refrigerate promptly in shallow covered containers for 3–4 days or freeze for up to 3 months. Reheat thoroughly with extra stock as needed.

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